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Caramelised goats' cheese salad with candied walnuts Recipe

Caramelised goats' cheese salad with candied walnuts, lambs lettuce and walnut dressing.

  • Preparation
    20mins
  • Cooking time
    15mins
  • Rest time
    5mins
Rate this recipe
(24 votes) 3.7/5
Ingredients
Pour people
  • Part one of the recipe
  • Goat cheese round(s) : 6 whole
  • Country bread slice(s) : 6 whole
  • Olive oil : 20 ml
  • For the garnish(es)
  • Walnut kernel(s) : 100 g
  • Water : 75 ml
  • Caster sugar : 150 g
  • For the rest of the recipe
  • Lamb's lettuce : 100 g
  • Sherry vinegar : 20 ml
  • Maille Dijon mustard : 20 g
  • Walnut oil : 100 ml
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn
Method
  • 1. FOR THE WALNUTS

    Place the sugar and water in a pan and bring to the boil. Simmer the sugar until it begins to caramelise. When the syrup begins to turn golden, start swirling the pan so that it caramelises evenly. When you obtain a light caramel, carefully pour the walnuts into the caramel, and swirl to coat each nut. Use a spoon to transfer each walnut onto a sheet of baking paper. Leave to cool down away from prying hands!


  • 2. FOR THE CHEESE

    Preheat the oven to 180'C.
    Cut the bread into thick slices and drizzle with olive oil. Cook in the oven for 10 minutes or until golden brown.
    Put the goats cheese rounds on the pieces of toast and cook in the oven for 5 minutes or until the cheese begins to melt. When the cheese begins to soften, remove from the oven and caramelise with a blowtorch, if necessary.

  • 3. FOR THE DRESSING

    Whisk together the vinegar and mustard, slowly pour in the walnut oil whilst whisking constantly. The vinaigrette will emulsify and thicken. Finish with the salt and pepper and transfer to a squeezy bottle.

    Wash the salad in water and dry using a salad spinner.

  • 4. TO PLATE

    Place the goats cheese in the centre of the plate with the lambs lettuce around, keeping it neat and well away from the rim of the plate. Dot a few candied walnuts in and around the salad. Finish the plate with a drizzle of sherry vinaigrette on the salad and around the plate.

Chef's tip

«You can candy any nut in this way. Pecans, hazelnuts and almonds are delicious alternatives.»

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